SHRIMP CORN CHOWDER

Shrimp COrn Chowder image

Number Of Ingredients 12

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2 teaspoons coarse salt
6 cups corn kernels
4 tablespoons unsalted butter
1/2 cup all-purpose flour
1 teaspoon freshly ground pepper
1/2 teaspoon turmeric
2 1/2 quarts low sodium chicken stock
1 1/2 pounds potatoes unpeeled, cut into 1/2 inch dice
2 large yellow onions, finely chopped
1 cup half and half
1/2 pound sharp white cheddar cheese, grated
1 pound medium shrimp, peeled, deveined, cut into 1-inch pieces

Steps:

1. Bring a medium pot of salted water to a boil over high heat. Add the corn kernels and blanch for three minutes. Drain, and set corn aside.
2. Melt the butter in a medium stockpot set over medium heat. Add the onions, and cook, stirring frequently, until the onions are translucent, about 10 minutes. Add the flour, salt, pepper and turmeric, and cook, stirring, about 3 minutes. Add the chicken stock and potatoes; bring to a boil, and simmer until the potatoes are tender, about 15 minutes. Add the reserved corn, half ad half, cheddar cheese, and shrimp, and cook until shrimp are pink and cooked through, 3-4 minutes. Serve hot, garnished with chives, if desired.